Posts Tagged ‘tomatoes’

2 large Onions, peeled and thinly sliced
3 tablespoon olive oil
2 cloves Garlic, peeled and crushed
1 pound stew meat (Beef Cross Rib Chuck), cut into ½-inch cubes
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoon Hot Water
2 cups Water
4 whole Tomatoes, peeled and chopped
2 cups Tomato Juice
4 tablespoon Lime Juice
4 whole pierced dried Persian limes
1 teaspoon Advieh (Persian spice mix)
1/3 cups Yellow Split Peas
1 ½ cups Water
3 medium or 9 slim Eggplants ( I used 4 eggplants)
2 Egg Whites

Brown 2 onions until golden brown in 3 tablespoon oil over medium heat. Add crushed garlic, meat and brown. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water, tomato juice, 4 tomatoes, 4 whole pierced dried Persian limes, and Advieh.
Add 1/3 cups yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoon salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoon oil; set aside.

Adjust seasoning to your taste. Add the cooked yellow split peas to meat mixture.

Preheat the oven to 350F. Transfer the meat and sauce into a deep ovenproof casserole; arrange the eggplant, then onion and tomato, on the top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with saffron-steamed rice.

You may also substitute summer squash for the eggplant.


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You can substitute the same quantity of black beans, black-eyed peas, kidney beans, if you prefer.

1 1/3 cups Dried Red Kidney Beans
2 tablespoon Oil
½ teaspoon Cumin seeds
1 Onion, thinly sliced
1 green Chilli, finely chopped (substitute: ¼ teaspoon Red Pepper)
2 garlic Cloves, crushed
1 in piece root Ginger, grated

2 tablespoon Curry paste (substitute 2 teaspoons curry powder with a little bit of water)
1 teaspoon ground Cumin
1 teaspoon ground Coriander
¼ teaspoon Chilli powder (reduced from ½ teaspoon)
½ teaspoon salt

14 oz can chopped Tomatoes
2 tablespoon chopped fresh coriander

1. Leave the kidney beans to soak overnight in a bowl of cold water.
2. Drain the beans and put in a large saucepan with double the volume of water. Boil vigorously for 10 minutes. Skim off any scum. Cover and cook for 1 1 ½ hours or until the beans are soft.
3. Meanwhile, heat the oil in a large heavy-based frying pan and fry the cumin seeds for2 minutes until they begin to splutter. Add the onion, chilli, garlic and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder and salt and cook for 5 minutes.
4. Add the tomatoes and simmer for 5 minutes. Add the beans and fresh coriander, reserving a little for the garnish. Cover and cook for 15 minutes, adding a little water if necessary. Serve garnished with the reserved fresh coriander.

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1 ½ lb Chicken Thighs, boneless and skinless
1 tablespoon Oil
1 teaspoon Cumin Seeds
1 Onion, finely chopped
1 Green Pepper, seeded and finely chopped
1 Red Pepper, seeded and finely chopped
1 Garlic Cloves, crushed
¾ inch piece Root Ginger, finely chopped
1 teaspoon Curry Powder and little water (substituted for 1 tablespoon Curry Paste)
¼ teaspoon Chilli Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Salt
14oz can Chopped Tomatoes (used Stewed Tomatoes)
2 tablespoon chopped fresh Coriander

1. Remove any visible fat from the chicken and cut the meat into 1 inch cubes.
2. Heat the oil in a wok or heavy-based frying pan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.
3. Add the curry paste and fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt and add 1 tablespoon water; fry for a further 2 minutes.
4. Add the chicken cubes and fry for about 5 minutes. Add the canned tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes or until the chicken cubes are tender. Garnish with a sprig of fresh coriander and serve with rice.

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Serves 6

5 medium white potatoes
6 tomatoes
4 green peppers
4 red peppers
1 garlic bulb, cloves peeled
4 onions, whole

1. Wrap potatoes, in foil and cook on barbecue or in 450F oven for 1 hour.
2. Wrap tomatoes, peppers, garlic and onions in another pouch of foil and cook on barbecue or in 450F oven for 30 minutes.
3. Vegetables are cooked when they are soft and juicy. Put into a casserole dish.
4. Chop all the vegetables into big chunks and stir to combine.
5. Add salt, pepper and 1 tablespoon butter (optional) to taste.

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3/4 pound hamburger (or bison hamburger)
1 cup onion, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
1 16-ounce can tomatoes, cut up (excellent with stewed tomatoes)
1 16-ounce can dark red kidney beans, drained (or 1 cup dried red kidney beans cooked until soft)
1 8-ounce can tomato sauce (optional)
1 1/4 teaspoon chili powder
1/2 teaspoon basil, dried
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan cook hamburger, onion, green pepper and garlic till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Makes 4 main-dish servings.

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